Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!

Sweet Corn Pancakes

These are a great way to use up any corn off the cob you might have leftover after making Corn, Poblano and Potato Chowder :)  This easily made 10 pancakes and you can see I served it with lots of maple syrup and little pats of butter between the cakes.   Read below how to use these as a savory dish for entertaining.

2 Tbsp butter
1 cup corn kernels
1 egg
1 cup buttermilk
1 tsp vanilla extract
1/4 cup sugar
3/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda

In a skillet, melt the butter and saute the corn until it just starts to brown.  Scrape into a bowl and stir to combine with the egg, buttermilk, vanilla and sugar.  Add the flour, cornmeal, baking powder and soda.  Stir just to combine.  If it seems too loose, add 2 Tbsp flour and stir to incorporate.

In a large nonstick skillet over medium heat or on a greased griddle, use a 1/4c measuring cup to ladle out the batter.  Cook until the surface gets little bubbles and the edges brown.  Flip and cook just until the bottom browns.  Serve immediately with lots of syrup OR melt butter on each cake and sprinkle with brown sugar.  Yum!

You can also use these in a savory fashion.  Omit the sugar and vanilla extract, and add minced green onion to the batter.  Dollop the batter in the pan to create mini cakes that you can top with Mexican cheese blend, black bean salsa, sour cream, chorizo or anything else that goes well with corn, like smoked salmon and creme fraiche.

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!

Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Chili Mac & Cheese

Think hamburger helper taken up several levels.  This is a re-done version of a recipe I saw in Taste of Home.  I think this would also be great with either some black beans or chili beans added before baking.

1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce

Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says.  If the noodles are cooked like normal, they will be mushy after baking.  By under cooking them, they will absorb some of the liquid while baking and be perfect when served.  Drain and set aside.

In a large skillet, brown the beef and onions.  Add the garlic, chili powder and garlic salt/salt.  Cook until fragrant, 1-2 minutes.  Add the canned tomatoes, tomato sauce and jalapenos.  Stir to combine and turn off the heat.  Stir in the sour cream, shredded cheese blend, cheese packet and noodles.  Check seasoning and spicy level.

Pour into a greased 9 x 13 pan.  Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly.  Place into the oven and turn to 350.  Cook until bubbly and crumbs are browned, 20-30 minutes.  Serve with optional toppings.

Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Banana Cupcakes with PB Frosting

This is a great recipe for using up that one extra banana that goes mushy before you can eat it.  In fact, the mushier the banana, the better taste in these cupcakes!  The frosting is AMAZING and can be used on lots of other cupcake bases - use your imagination :)

For 15-16 cupcakes:

6 Tbsp butter, room temp

1 1/4 c sugar

1 large very ripe banana

3 eggs

1/2 c buttermilk - I use Saco powdered buttermilk, which would be 2 Tbsp powder and 1/2c water

1 tsp vanilla

1 1/4 c flour ( + 1 or 2 Tbsp if your batter seems thin)

2 tsp. baking powder

pinch of salt

PB Frosting:

4 Tbsp butter, room temp

4 oz cream cheese, room temp

2 - 3 c powdered sugar

1/2 - 3/4 c smooth peanut butter

Preheat the oven to 350, and line 15-16 baking cups with liners.  Give each liner a spritz of Pam to ensure that the cakes don't stick.  

In the bowl of a mixer, cream the butter and sugar until light and fluffy.  Add the banana and mix to break up.  Add the eggs one at a time, scraping the sugar up in between eggs.  Add the buttermilk and vanilla and combine.  Mix in the baking powder and salt, then add the flour in 2 additions, scraping the bottom and sides of the bowl in between.  If the batter seems thin, add 1 or 2 Tbsp flour.  Fill the pans 3/4 full and bake for 18 - 22 min.  They are done when no batter sticks to a toothpick inserted in the middle.  Let cool for a few minutes in the pan, then move to a wire rack to finish cooling.

For the frosting:  in the bowl of a mixer, beat the butter until creamy.  Add the cream cheese and combine.  On low, beat in 2 cups powdered sugar.  Taste and check consistency.  If not sweet enough or if not thick enough, beat in another 1/2 cup or more of powdered sugar.  Finally, mix in the peanut butter and taste.  You can always add more PB :)    Either spread or pipe lots of frosting onto each cupcake when cool.  I store the cakes in a container on the counter and the frosting in the fridge, then frost each cupcake as I need to.

Sesame Chicken Noodle Bowl

A super quick weekday meal with rich Asian flavors.  You can use just about any vegetables in this - bamboo shoots, water chestnuts, broccoli, snow pea pods, baby corns etc.  I kept it simple here with red bell peppers.  This version served the hubby and I with some chicken left over.  I would double everything but the chicken if you are making it for 4 people.  I adapted this from Cooking Light's August 2012 edition.

1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms  (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish

Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan.  Remove the caps from the mushrooms, thinly slice and set aside.  Cut the root end off the stems, then add them to the broth.  Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.

Sprinkle the chicken with salt and pepper on both sides.  Press the sesame seeds into the chicken.  Add the olive oil to a non-stick skillet over medium high heat.  Cook the chicken, in two batches, until just done.  The seeds will become toasted and browned.  Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan.  Cook until barely softened.  Pour the broth through a strainer over the veggies and bring to a simmer.  Add the Udon noodles and heat through, 1- 2 minutes.

Arrange the chicken to the side of each bowl.  Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken.  Garnish with green onions if desired.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!

Mussels in Basil Cream

Make sure you have crusty garlic bread to sop up all the delicious sauce when you are done!

1 medium onion, finely chopped
2-3 garlic cloves, minced
2 Tbsp butter
1/2 c dry white wine, such as Pino Grigio
2# mussels, rinsed and de-bearded
1/2 c heavy cream
2 large handfuls purple basil (green can be used as well)
salt and pepper to taste

In a large saute pan that has a lid, saute the onions and garlic in the butter over medium heat until softened and fragrant - do not let brown.  Add the wine and let reduce by half.  Add the mussels and cover, cooking over high heat until opened, about 5 minutes.  Carefully remove the mussels from the cooking pan to a large serving bowl.  In a blender, pour the mussel liquid, the heavy cream and the basil.  Blend on high until thoroughly mixed.  Place back in pan and heat over high to reduce until desired thickness.  Season with salt and pepper.  Pour over the mussels in the bowl and serve with hot and crusty garlic bread.

Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Brown Sugar Salmon with Coconut Rice

Done on the grill, this entree has very little clean up!

For the salmon:

1 to 1.5# salmon fillet, skin on

dijon mustrad - we used Grey Poupon

brown sugar - about 1/4 to 1/3 cup depending on size of fish

For the rice:

1 cup basmanti rice

2 cups coconut water - I bought a 17oz container from the international isle

pinch of salt

Rinse the salmon and pat dry. Place on a piece of foil that has been sprayed with Pam, skin side down.  Spread a thin layer of mustard on the top.  Use your fingers to sprinkle a generous amount of brown sugar on top, pressing it into the mustard.  Grill over medium heat with the lid down until the fish flakes easily.  Can also be baked in the oven.

Meanwhile, put the rice, coconut water and pinch of salt into a saucepan with a lid.  Bring to a boil, reduce heat and cover.  Simmer until rice has absorbed the liquid and is tender.  

Optional: stir in two thinly sliced green onions, 1/4 cup finely chopped dried apricots, or 1/4 cup chopped pistachios in any combination. 

Serve salmon (leave skin on foil) on top of the rice.  Grilled red peppers make a great side dish to this!

Overnight French Toast

A great way to use up a day or two old baguette! You can easily add different spices, mini chocolate chips or berries.

For the custard:
4 eggs
1 cup heavy cream
1 1/2 cups milk
1/2 cup sugar - white or brown
1 tsp cinnamon
1 tsp rum or vanilla extract

1 loaf day old baguette or ciabatta cut into 1/2" slices
2 Tbsp butter, cut into small pieces, plus additional for the pan

Whisk the custard ingredients together thoroughly.  Butter a glass pan that will fit all the bread slices.  Arrange the slices slightly overlapping on an angle.  Pour the custard over the slices, pressing the bread down so it can absorb the custard.  If the bread absorbs all the custard before you get it to the fridge, or your pan is so large that the bread isn't mostly covered by the custard, mix up another half batch of custard and pour over the top.  Arrange the small pieces of butter on the top, nestling between the slices.  Cover with plastic wrap and refrigerate over night.

In the morning, remove the plastic wrap, place the dish in the oven and turn on to 350.  Let the glass heat up with the oven so you don't go from the cold of the fridge to the hot oven and stress the pan.  Bake for 40-45 minutes, or until custard is set.  Remove and let sit for a few minutes before serving with hot syrup, berry sauce and fresh whipped cream.

Options:
-spread the slices of bread with a thin layer of Nutella or peanut butter
-sprinkle chocolate chips in between the bread slices
-cook chopped bananas in butter and brown sugar to make a caramel sauce and serve over the french toast
-sprinkle chopped pecans or almonds over the top
-sprinkle fresh or frozen blueberries or raspberries between the bread slices
-mix cream cheese with sugar and lemon zest; spread a thin layer on the bread slices
-zest an orange into the custard and whisk to combine

Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Tandoori Chicken Thighs

Spiced chicken thighs are quick to cook on the grill

or baked in the oven. Serve with Steamed Haricot Verts with Tomatoes and Almonds.  

This marinade will easily cover 4-6 thighs; you can double the recipe for 8-12 thighs:

1/2 cup low-fat Greek yogurt

1 Tbsp fresh grated ginger

1/2 onion, grated

1 Tbsp cumin

1/2 tsp cayenne pepper

1 tsp turmeric

3-5 garlic cloves, minced or microplaned

4-6 boneless, skinless chicken thighs

In a large bowl, combine the first 7 ingredients.  Add the boneless, skinless chicken thighs and stir and turn to make sure that the chicken is well coated on both sides.  Let sit for 30 - 45 min on the counter, or refrigerate for 2 hours.  Heat the grill and spray with non-stick spray OR place foil on the grill OR heat an oven to 350.  Scrape off the excess marinade and sprinkle chicken with salt.  Grill on each side about 6 minutes, or bake for 10-12 minutes, until cooked through.  

Lime and Cilantro Coleslaw

A perfect side for any spicy Mexican dish because of the cooling effect of the lime, as well as a great side for seafood.  We had it with crab cakes tonight, and plan on eating it with black bean soup tomorrow for lunch.

For the dressing:

1/2 c mayonnaise

1/2 c sour cream

2-4 cloves garlic, micro-planed

lime zest from 2 limes

fresh lime juice from 3 - 4 limes

4 green onions, white and green parts, thinly sliced

1 serrano chile, finely minced

1/2 large bunch cilantro, chopped

salt and pepper

1 small head green cabbage, thinly sliced

In a very large bowl, mix all of the dressing ingredients.  The mixture should be thin enough that it will coat the cabbage, but not so thin that it doesn't stick to the cabbage.  Taste and season with salt and pepper.  Add the cabbage and use tongs to thoroughly mix.  It tastes great right away, but gets better if you let the flavors meld for an hour in the fridge.  

** if you like it spicy, use 2 serranos, or to lower the heat, use a jalapeno instead.

Scallops with Spicy Orange Sauce

These huge plump scallops were brought home by the hubby for Valentine's Day.  I love Asian food, so I did a spicy orange sauce over the top - yum!

2 jumbo scallops per person
1-2 swirls olive oil
1 tsp Sambal Oelek (garlic chili paste) per person
A squeeze of fresh orange juice per person
salt and pepper

Clean the muscle off the side of each scallop.  Get a non-stick skillet with a swirl or two of EVOO screaming hot.  Season the scallops with salt and pepper and place in the hot pan.  Cook 30 seconds to a minute or until there is a nice browned edge (the right scallops has a good example of this).  The scallop will go from translucent to a milky white.  Flip over and brown the other side.  I personally would rather have a slightly under-cooked scallop than over cooked - they can turn rubbery.   Remove scallops to a plate that is sitting on the stove top (this will keep them warmer).  Reduce the heat. Add the sambal oelek to the pan and squeeze the orange juice into the pan.  Stir to combine.  Place 2 scallops on each plate and top with a spoonful of sauce.  You can garnish with orange zest and a sprinkle of kosher salt.

This would also be great to do with shrimp!

Red Coconut Curry Sauce with Vegetables

This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.

1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using

Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias.  Dice the onion.  In a large skillet, heat the 2 swirls of olive oil.  Add the cut veggies and saute until crisp-tender.  Add the curry paste and stir to coat the veggies.  Cook for 1-2 minutes until very fragrant.  Add the water chestnuts and coconut milk.  If using two packages of udon noodles, add half a can of water to the pan.  Cook until hot, bubbly and thickened.  Stir in the udon noodles and stir gently to separate.  Check the seasoning and add either salt, soy sauce or fish sauce. I  prefer the fish sauce - not only does it add a little saltiness, but layers of flavor.  At the last minute, stir in the chopped cilantro and serve immediately.

If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles.  Add a little extra water, reduce heat and cover.  Simmer until heated through.  Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste.  Place into bowls and sprinkle the cilantro on top.

Lemon Basil Vinagriette

I was trying to copy Uno's lemon dressing when I made this.  It is close and was very satisfying. Pictured is a salad of mache mix, cherry tomatoes and cucumbers with the dressing.

For the dressing:
1 large handful basil leaves
1 garlic clove
Kosher salt
1 lemon
Olive oil

Chop the basil and put in a mixing bowl.  Smash the garlic with the flat side of your knife, mince it, then sprinkle with a little kosher salt.  Use the flat of your knife blade to rub the salt into the garlic so that it makes a paste. I go back and forth between mincing and pasting with the blade.  Doing this ensures that no one gets a chunk of garlic while eating and mellows the garlic flavor.  Scrape the garlic off the board and add to the basil.  Zest the lemon with a microplane over the basil. Juice the lemon and add to the bowl.  Sprinkle in some kosher salt and fresh ground pepper.  Add 1/4 - 1/2 cup olive oil and whisk.  If you want a thicker dressing, whisk in more oil.  Check the seasoning and serve.

Super Crispy Fried Chicken

So, before tonight, I had not actually made fried chicken.  However, I've seen it done many times, so I went for it!  This was so crispy and delicious, I don't think I can ever do KFC again...well, maybe the biscuits ;)

6 bone-in, skin on chicken thighs
3 eggs
1/2 c or so flour
1 cup or so Panko bread crumbs
Rotisserie chicken seasoning - or something similar
salt and pepper
Vegetable oil or Peanut oil

To prepare the thighs, trim the excess fat from the thighs, but leave the main covering on.  Season both sides with salt and pepper.  On one plate, put the flour with a tablespoon or so of the chicken seasoning and mix.  One a second plate, crack the eggs and whip with a fork.  On a third plate, pour the Panko.

In a large deep skillet, pour half an inch (or enough to go halfway up the chicken) of oil and get it going over high heat.  Use a thermometer to check that the oil is around 375.  The temperature will drop when you add the chicken.  If the oil gets too hot while you are preparing the chicken, turn the heat off.  Just make sure that it is back up to temp when you add the chicken in.  This allows a crust to form, which will prevent grease from soaking into the chicken and give you a super crunchy crust.

Dredge the chicken in the flour, then egg, then flour, then egg, then Panko.  The flour helps the egg stick, which then helps the Panko stick.  I do a double dip to get a thick crunchy crust.  Gently place the thighs into the hot oil.  Don't crowd the pan - I cooked mine in two batches. Cook until a deep golden color on one side - about 8 min - and then carefully flip.  Continue cooking until a thermometer inserted in the thick part away from the bone reads 140.  Remove the thighs to paper towels to drain.  They will continue cooking while they rest - I let the first batch rest while I cooked the second, and they were perfect - clear juices, hot inside and crispy on the outside.

I served this with a simple salad of mache mix, cherry tomatoes and cucumbers with lemon basil vinaigrette.  Delicious!

Wild Rice Salad

This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese.  Check out the variation ideas listed after the main recipe.

For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste

For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese

Cook the rice according to the directions, omitting the seasoning packet.  Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly.  Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese.  Once the rice has cooled some, add to the marinating tomatoes and stir to combine.  Chill for several hours before serving so the rice can absorb the dressing.

Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.

Super Greek - Add fresh oregano and/or marjoram along with the parsley.  Add sliced pitted kalamata olives and chopped cucumber.

Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco.  Add in some drained and rinsed black beans if you like.  I also add some chopped pickled jalapenos!

Stuffed Poblanos

Poblano peppers can vary in heat. This batch was zippy! If you like really spicy dishes you can add a diced jalapeno to the meat mixture.  The meat mixture cooked as patties would make awesome sliders!


For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce

Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.

In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers.  Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side.  Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.

Mustard Maple Marinated Chicken Thighs

An easy marinade that doubles as the dipping sauce.  The hubby had it with baked beans.

For the marinade:
1/2c spicy brown mustard
1/4c sugar free maple syrup
2 Tbsp yellow mustard
2 Tbsp brown sugar or Splenda
2 minced garlic cloves
1 tsp onion powder
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1/2 tsp black pepper
8-10 skinless, boneless chicken thighs

Mix all the marinade ingredients in a large bowl.  For each person you have eating, put 2 tablespoons marinade in a ramekin or little dish.  Add the chicken to the big bowl and stir to coat the chicken on all sides.  Let sit for 1 hour.

Line 2 cookie sheets with foil and spray with Pam.  Spread thighs out on sheets, scraping off excess marinade.  Bake at 350 degrees for 15-20 minutes, or until thighs are cooked through.  Serve with the reserved sauce.  I also put out blue cheese dressing to dip in - what a great combo!

Almond Joy Filling

So, the husband bought a mini German Chocolate cake from Wegman's and of course I can't eat any of it since it is filled with carbs.  The coconut filling looked so good, I decided to come up with my own version!  I found that just a spoonful satisfies my craving, and leaves me with enough for the week.

For the Almond Joy Filling:
1 c Ricotta cheese - I use the low fat Sorrento and I think that FF would work too
1/4 c chopped pecans
1/4 c shredded coconut
1 tsp coconut extract
1/4 c Splenda
possibly a splash of dairy

In a dry skillet, heat the pecans and coconut over medium high heat.  You want to the coconut to turn a nice toasty brown, but not burn.  Stir almost constantly and as soon as it is a nice light brown, turn the heat off and pour onto a plate or into a bowl so it doesn't keep cooking.  Place the ricotta cheese in a food processor and whir for 30 sec.  Add the Splenda and extract and whir again to that you have a smooth creamy filling.  You might need to add a splash of dairy, depending on how wet the ricotta is.  Add the toasted pecans and coconut and give a few quick pulses just to combine.  Taste and try not to eat all of it right out the bowl!

Osso Bucco in Red Sauce

The hubby and I look at the meat section at Wegmans every Sunday.  If we see veal shanks on sale, we snag them and nix whatever we were going to have for dinner.  This dish takes time, but is easy to prepare and comes out so rich and sumptuous it is worth the effort!

For the Veal Osso Bucco:

2 - 4 pieces veal shank

4 swirls EVOO, divided

1 large onion, large dice

1/2 bag baby carrots, whole or large dice

2-3 ribs celery, small dice, including any leaves

at least 3 garlic cloves, more if you like garlic

1 sprig rosemary

1 Tbsp. tomato paste
1/2 cup good red wine

1 (28oz) can crushed tomatoes

Kosher salt and pepper

Heat oven to 350 while preparing the ingredients.  In a large oven proof skillet, heat 2 swirls EVOO over medium high heat.  Sprinkle both sides of veal with salt and pepper.  Carefully place in skillet and cook until browned on both sides.  Don't try to lift up and peek under the meat.  Doing so will tear the meat and you won't get a nice browned side.  You will know the veal can be flipped when it releases easily.  Remove to a plate.  Put another swirl or two of EVOO into the pan and add the onion, carrots and celery, plus a large pinch of salt. The veggies will release some water, which will help pick up any browned bits on the bottom.  When the veggies are tender, stir in the garlic and rosemary; saute 1 minute.  Add the tomato paste and stir to combine/cook out.  Add the wine and scrape up any browned bits.  Carefully add the crushed tomatoes and stir.  Nestle the veal and any accumulated juices into the sauce.  Cover with an oven proof lid, or tightly with foil.  Place in the oven and cook until veal is falling off the bone, about 2 - 3 hours.  Remove from oven and season sauce with salt and pepper.

Remove the sprig of rosemary and serve veal over a bed of fluffy mashed potatoes, rice or my favorite, Parmesan polenta, making sure to give everyone a scoop of the rich sauce.

Asian Meatballs

A variation of my traditional Italian meatballs.  The most recent batch that I froze I did as smaller meatballs so I could use them as either a dinner option or as snacks at a party.  For dinner I would serve them with stir-fried veggies in your favorite sauce.  For a party, I'm thinking 2 things: in a crock pot with an Asian BBQ sauce OR served as is with a cilantro/soy/peanut dipping sauce.  You could easily replace the ground beef with ground chicken, which would be excellent with Thai Peanut Sauce.

For the Asian Meatballs:

2# ground beef

2 whole eggs

1/4c oat bran

1/3c soy sauce
1 -2 Tbsp mirin or rice vinegar

1 tsp sesame oil

3 garlic cloves, minced or micro-planed

1 bunch scallion, finely chopped, white and green parts

1" peeled piece of fresh ginger, micro-planed

opt: 1 heaping Tbsp Sambal Oelek (garlic chili paste)

Preheat oven to 375.  Line 2 baking sheets with foil and spay with Pam.  In a large bowl, whisk the eggs, oat bran, soy sauce, mirin, and sesame oil.  Add the garlic, scallions, grated ginger and Sambal Oelek (if using) and stir to combine.  Let the oat bran absorb some liquid, about 5 minutes. If the mixture looks very loose, add a little more oat bran or Panko bread crumbs.  Lastly, add the meat, using your hands to gently mix.  You don't want to mash the meat or you will have a dense meatball.  

Either scoop or roll meatballs to your size liking and place on prepared sheet. (I was able to get about 36 meatballs out of the recipe.)  Bake until outsides are brown and cooked through, about 12-14 minutes for 1ounce meatballs.  Larger 3 oz meatballs may take as long as 25 minutes.  

To prepare for freezing:  allow meatballs to cool to room temp.  Place in a single layer in a large freezer zip-lock bag.  Seal all but a small gap, then suck the air out of the bag and quickly seal.  Lay flat in the freezer until frozen through, then you can move the bag.  This way the meatballs freeze individually and you don't have to defrost the entire bag to get a few out.  

Beef and Bean Chili

I had a request for this recipe, so I will add a picture when I next make it.  I don't usually measure my spices, so this is an approximation.  Taste the beef after adding the seasonings, but before you add the liquid.  If it has a raw spice taste, cook a little longer before adding the liquid.  You can easily double the recipe for a large crowd, and the leftovers freeze really well.

1.5# ground beef
2 onions, diced
2-4 garlic cloves, minced
1/4c chili powder
2 Tbsp cumin
1 Tbsp coriander
1 tsp salt
1 small can chopped green chilies
2 cans (~14oz each)  Fire Roasted Tomatoes - with or without chili seasonings
1 can beef broth (~14oz)
1 can red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can chili beans in seasoned sauce, if you can find them - I use Wegman's brand
1 can FF refried beans

In a large pot, saute the beef and onions over high heat until browned.  Add the garlic and stir 30sec.  Add the chili powder, cumin, coriander and salt.  Cook until very fragrant.  Add the chilies, tomatoes with their juices and beef broth.  Simmer for 30 minutes to blend flavors.  Stir in all the beans, taste and season with salt.  Keep warm in a crockpot if serving at party.

Serve with all sorts of toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions, finely minced white onion.  Have tortilla chips or Fritos out for scooping, or serve over spaghetti or rice.

Beef Stew

This stew is hearty and filling, especially on a cold day.

For the stew:
1 -1.5# stew beef, cut into small pieces
2 Tbsp butter
3 Tbsp EVOO
1/4 cup flour
1/2 bag baby carrots
1 large onion, cut into a large dice
8oz sliced mushrooms
3 garlic cloves, whole or smashed
1 Tbsp tomato paste
5 yukon gold potatoes, cut into small chunks
1/2# fresh green beans, trimmed and cut into pieces
4 cups beef stock and up to 4 cups water

In a large soup pot, cook the onion and carrots in 1 tablespoon or so of the EVOO. When slightly browned, add the mushrooms and a pinch of salt; stir occassionally. When the mushrooms have browned, add the tomato paste and the garlic cloves.  Stir to incorporate the paste, about 2 minutes.  Add the beans, broth and water if needed to cover.  Bring to a boil.

Meanwhile, in a saute pan, heat 1 tablespoon of the butter and 1 tablespoon of the oil. Season the beef with salt and pepper. Add 1/2 the beef to the pan and cook until browned.  Use a slotted spoon to move the beef to the soup pot.  Add the remaining butter and oil to the pan, heat, and cook the second batch of beef.  When browned, sprinkle the flour over and stir.  If some of the flour won't mix in, add more butter or oil.  Add this entire mixture to the soup pot, making sure to scrape all the browned bits and any flour paste into the soup.  Reduce to a simmer and cook until the beef is tender, anywhere from 30min to 2hours, depending on the cut of beef.  Add the potatoes and enough water to cover. Increase heat to a slow boil and cook until potatoes are fork tender, about 20min more.  Season with salt and pepper.

Salad of Filet with Red Wine Onion Reduction and Shitake Mushrooms

While the hubby had his Filet with Red Wine Onion Sauce and Sauteed Shitake Mushrooms along side of some Spicy and Creamy Collard Greens, I chose to have mine over a salad of mache mix.  I topped with mache mix with cherry tomatoes, sliced green onions, cucumber rounds, scattered the sauteed mushrooms around the edge, arranged the medium rare steak slices on top and finished with the red wine onions.  I also did a side of blue cheese dressing.  Talk about an amazing salad!

Spicy and Creamy Collard Greens

For the greens:
4 slices of bacon, diced
1 -2 large bunches collard greens, tough stems removed
1 large or 2 smallish spicy peppers cut into thin stips, such as Anaheim, Italian Long Hots, etc. use your favorite heat level
2 garlic cloves, minced
3 oz cream cheese, either regular or low fat
splash of dairy, if needed
1/4 cup parmesan cheese, optional
alt and pepper

After removing the tough stems from the greens, slice them into strips. Put them into a large pot and cover with water. Bring to a boil then reduce heat slightly and cook the heck out of them, at least 30 minutes. Meanwhile, cook the bacon in a skillet until crispy; remove to paper towels. If there is a lot of fat rendered, pour off some leaving 1 Tbsp in the pan. Add the peppers to the pan and cook until soft and lightly browned. Add the garlic and cook another minute or two. If the greens aren't done, turn the peppers off. When the greens are done, use a slotted spoon or tongs to pull the greens out, let drip, then add to the peppers pan. Heat over medium to evaporate some of the water. Add the cream cheese and stir to melt and combine with the greens and peppers. If the cream cheese isn't mixing well, add a splash of dairy to help combine. Add the parmesan cheese if using. Taste and season with salt and pepper. Sprinkle the crispy bacon bits over the top just before serving.

Orange Scented Oat Bran Galette

A twist on the Dukan galette.

2 Tbsp fine oat bran
2 Tbsp FF Greek yogurt
2 large egg white, beaten until foamy
1 orange - zest with a microplane
1 tsp. butter

In a non-stick skillet about 6" across, melt the butter over medium-low heat. In a mixing bowl beat the egg white until very foamy and loose. Add the oat bran, yogurt and orange zest. Combine gently until completely mixed. Pour batter into the skillet and cook until edges are dry and small bubbles form. Carefully flip the galette over and cook for a minute more. Serve immediately with sugar-free syrup, or eat plain.

Filet Mignon with Red Wine Onion Sauce and Sauteed Shitake Mushrooms

The hubby was lucky enough to get this tonight :) He had it with Spicy and Creamy Collard Greens.
While your filets are cooking on an indoor grill pan or out on the grill, make the sauce and mushrooms.

For the Red Wine Onion Reduction:
2 strips bacon, diced
1 small onion, fine dice
1 clove garlic, minced
1/2c good quality red wine - one that you would like to drink with the steak
1-2 Tbsp. cold butter, cut into small peices
salt and pepper

In a saute pan, cook the bacon over medium heat until crispy. Use a slotted spoon to remove the bacon. Add the onion to the pan and cook over medium heat until very soft. You don't want the onions to brown. Add the garlic and cook for a minute or two more. Add the wine and crank the haet to high. Bring to a boil and reduce wine to just a few tablespoons. Turn off the heat, add the cold butter pieces and stir to combine. Taste and season with salt and pepper.

For the mushrooms:
1/2# Shitake mushrooms, stems removed and cut into strips
1 Tbsp butter
1 Tbsp EVOO
salt and pepper

Put the butter and oil in a saute pan over high heat. When melted and butter stops foaming, add the mushrooms and cook over high heat until golden brown. Season with salt and pepper.

Loaded Potato Soup

This is a great soup for a party and is hearty enough to serve for dinner.  Go crazy with the toppings bar - anything that goes well with potatoes would work for this!

1 stick of unsalted butter
1/2 cup flour
4 cups skim milk
6 - 8 cups chicken broth
2-3# butter potatoes, washed and diced - I left the skins on
salt and pepper

Place the diced potatoes and the milk in a large soup kettle.  In a large sauce pan, melt the butter over medium heat and then add the flour.  Cook for several minutes to make a roux and cook out the raw flour taste.  Slowly whisk in 4 cups of broth.  Mixture should thicken.  Add this to the potatoes and milk.  Add more chicken stock so that the potatoes are covered by 1/2" of liquid.  Bring to a boil, then reduce to a simmer.  If mixture gets too thick, add more stock.  Cook until potatoes are tender, about 20-25 minutes.  Season with salt and pepper.   Ladle into bowls and send people through the toppings bar.

Toppings:
sliced green onions
assorted shredded cheeses - colby, pepperjack, sharp cheddar, etc
crumbled bacon, and lots of it!
chopped broccoli florets
sour cream
salsa
chives
lobster meat - so fancy!
small canned shrimp

Leave a comment with your favorite toppings combination!

Shrimp and Mussels Steamed with Riesling

A quick and easy way to prepare seafood.  I ate this as is, and the hubby prepared angel hair pasta to go with his.  The sauce can be made with any dry white wine - just make sure that it is a wine you would drink.  Cooking wine sold in the condiment aisle is a big no-no.

1 swirl EVOO
1 small onion, small diced
2 garlic gloves, minced
opt: red chili pepper flakes
1/2 # cleaned and deveined shrimp
2# bag mussels, rinsed and beards removed
1/3 cup dry Riesling
White dairy liquid for finishing - either FF half and half or heavy cream if you are feeling decadent
2 Tbsp. chopped fresh basil, parsley or tarragon, or a combination of.

In a large skillet with high sides and a lid, heat the olive oil over medium heat.  Add the onion, garlic and red chili pepper flakes (if using) along with a sprinkle of salt.  Stir occasionally until onion has softened and mixture is fragrant.  Add the shrimp and cook until they just start to turn white.  Add the mussels and the wine and cover immediately.  Crank the heat up to high and cook until mussels open up and turn opaque, usually 5-6 minutes with a good steam going inside.  Remove the lid and add a swirl of your dairy.  Add the fresh herbs and toss to combine.

Can be served atop pasta, or with garlic toasted baguette slices to sop up the broth - YUM!

Tomato Bruschetta w/o the Bread

This dish is so flavorful and the cucumbers give it some crunch, so you don't miss putting this topping on bread. I ate it as a side dish with my Shrimp and Mussels Steamed with Riesling.

1 pt. cherry or grape tomatoes, halved
1/2 English cucumber, slightly peeled and cut into small cubes
1 large ball fresh mozzarella, cut into small cubes
1 garlic clove, minced or grated on a microplane - this is the best way so you don't get any offensive large
   chunks, plus the garlic then almost dissolves into the dressing
large handful of fresh basil, cut into a chiffonade*
2 Tbsp. good quality Balsamic vinegar
a drizzle of EVOO
salt and pepper

To chiffonade the basil, simply stack the basil leaves on top of each other, then roll into a long cigar.  Cut into very thin strips by cutting across the cigar shape.  In a large mixing bowl, place all the ingredients and stir to combine.  Let sit while you prepare the rest of dinner.  Taste for seasoning and adjust.  The tomatoes should start to give off a some liquid, but if it isn't saucy enough, add another drizzle of vinegar.

Shrimp Cocktail

Even if you buy pre-done shrimp cocktail, you will want to make this flavor bath and refresh your shrimp for 30sec. in it.  This imparts so much flavor to the shrimp you won't even need cocktail sauce!

For the boil:

1/4 cup Old Bay

1 large onion, quartered - don't bother to peel

1 head of garlic, cut in half at the equator - don't bother to peel

1 lemon, halved

2 stalks celery, cut into large chunks

2 bay leaves

1 Tbsp whole peppercorns

1/4 cup Kosher salt

2# frozen shrimp, shell on

Place all ingredients EXCEPT the shrimp in a large pasta pot.  Fill 2/3 up with water and bring to a boil.  Reduce heat and slow boil for 30min to extract the flavors from all the ingredients.  When ready to cook the shrimp, bring back to a full boil and add the frozen shrimp.  Stir and cook just until shrimp are bright pink. Don't overcook or they will be tough.  Drain shrimp in a colander and pick out the vegetables, leaving the peppercorns and old bay.  Dump shrimp in a metal bowl.  Fill a bigger metal bowl 1/3 -1/2 full with ice and water.  Place the bowl of shrimp in this carefully and stir the shrimp.  You want to cool the shrimp down quickly to stop the cooking without rinsing off the delicious seasoning. Once cooled, cover with plastic wrap and refrigerate until guests arrive. I usually make the shrimp the night before.

Cocktail Sauce if you must:

ketchup

bottled horseradish

squeeze of lemon

old bay seasoning

Put a good amount (1/2c or so) of ketchup in a dish.  Add 2 heaping spoonfuls of horseradish, a good squeeze of lemon and a pinch or two of old bay.  Stir to combine; taste for heat level.  I always end up adding more horseradish since we like it spicy!  

Cheesecake Mousse

The easiest dessert! So fluffy and smooth.  You can easily add ingredients to make different flavors too.

1 pkg Instant Jello Sugar free, Fat free Cheesecake pudding
2 cups cold skim milk
1 container thawed FF Cool Whip

In a large bowl, whisk pudding and milk until thick.  Whisk or fold in the thawed cool whip.  For fancy serving, spoon into individual serving dishes.

Variations:  Use a different flavor of pudding mix.  Add lemon, lime or orange zest.  Substitute 1/4c of the milk with 1/4c Kahlua or Bailey's, then serve with chocolate shaving on top.  Dollop chilled mouse over berries and drizzle with ice wine.  Spread into a crumb style pie crust and freeze.

Comment with what deliciousness you came up please!

Goat Cheese Stuffed Baguette

This looks so pretty sliced and arranged on a platter.  You can mix up the herbs in the filling to go with whatever else you are serving.  I tried two types of filling - a goat cheese vs. a ricotta cheese filling.  I like the taste of the goat cheese and the fluffiness of the ricotta filling.  Make both of you can't decide!

I made these the night before my fiesta, and the bread wasn't soggy the next day.

1 baguette - cut the ends off, then cut in half.  Use a serrated knife to carefully cut out the squishy center, leaving a thin layer attached to the crust.  I cut from both ends, pulled out what bread I could reach, then used a chopstick to push out what I couldn't get to.

Goat Cheese filling:  This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
4 oz goat cheese, room temp.
4 oz cream, room temp.
assorted chopped herbs - I used basil and parsley, a large handful of each
2-3 green onions, both white and green parts finely minced
1-2 Tbsp. milk or other dairy liquid for thinning
salt and pepper

Place all ingredients in bowl and mash together with a fork.  Add very small amounts of the dairy liquid at a time - just enough to help the ingredients combine.  I used an off set icing spatula to get the filling as far in the baguette as possible, again going from both ends.  Another idea would be to put the cheese mixture into a pastry bag/ziplock bag, cut a largish piece off the corner and fill the bread that way.  Once filled, wrap the bread in plastic wrap and refrigerate.  Use a very sharp serrated knife to slice the bread so filling doesn't squish out and the bread isn't mangled.

Ricotta Cheese filling: This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
1/2 cup FF ricotta cheese
4 oz cream cheese
1 garlic clove, minced
assorted chopped herbs - I used basil and parsley, a large handful of each
Possibly some dairy liquid, depending on how moist the ricotta is
salt and pepper

Follow directions above under goat cheese filling.  Only use dairy liquid if the mixture is difficult to combine.  You don't want to end up with soggy bread.

Other filling ideas:
Rosemary and raisin
Basil, diced pepperoni or salami and Parmesan cheese
Blue cheese and chive  - would go great with buffalo wings!
Caramelized onions and thyme
Kalamata olive and feta cheese with oregano or marjoram

Comment with your filling ideas!  If you don't want to make it, I will and report back to you ;)

Spicy Vodka Tomato Sauce

This is amazing over meatballs in a crockpot.  Take the meat mixture from my Meatloaf Pie with Basil Ricotta Filling and scoop onto a Pam sprayed baking sheet.  Bake at 350 for about 20min.  Cool to room temp, then place on a clean baking sheet in a single layer and freeze.  Place in a ziplock freezer bag for game day or a quick week day meal.

For the sauce:
2 swirls EVOO
2-5 garlic cloves, smashed with the back of your knife
1 Tbsp (a large squirted blob from a tube) tomato paste
Red chili pepper flakes to your spiciness level
1/4 - 1/2 cup vodka  (for spice lovers, use Absolute Peppar!)
8oz can tomato sauce - I use Goya Spanish Style
1 large can 28-32 oz  crushed tomatoes
salt to taste
Opt:  to make creamy or blush sauce, use heavy cream at the end, or FF half and half, about 1/2 cup

In a large skillet with sides, heat the oil over medium heat with the smashed garlic cloves.  When cloves just start to brown, add the chili pepper flakes and stir for 30 sec, then squirt in the tomato paste and stir until the paste is incorporated into the oil.  Carefully add the two types of tomatoes and the vodka,  stirring to combine. Lower heat so the sauce is barely bubbling and put a spatter shield on top.  Do not use a lid - you want some of the water to evaporate so you have a thicker sauce.  Cook until sauce has thickened, about 20-30 min.  Season with salt.  Add the cream at this point if using to make a blush sauce.

If using in the crockpot:  Place frozen meatballs in the crockpot set to high.  Make the sauce, but you only have to let it simmer for a few minutes while the crockpot heats up.  Pour the sauce over the meatballs and continue cooking on high 2-3 hours.  Lower setting to warm and set up your serving line.  I suggest using a crockpot liner - cleanup is a breeze with them.   Meatballs can be eaten plain, on top of pasta or on little rolls as sliders/subs.  Set out more chili pepper flakes, slices of provolone cheese for subs, parmesan cheese for topping or shredded mozzarella.

Turtle Bread Pudding with Caramel Sauce

This is sooo not a Dukan diet recipe.  I made this for a Syracuse basketball game day fiesta and it was incredible.  Many asked if it was a brownie base.  The caramel sauce is the clincher!

For the bread pudding:
1 loaf of ciabatta or other crusty bread
8 egg yolks
1 cup sugar
4 cups milk
12oz dark chocolate, chopped into small bits if using a bar - I used Hershey's Special Dark morsels
1 cup pecans, toasted and chopped
butter, for greasing the pan

For the caramel sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
4 Tbsp butter, cut into small pieces

The night before, cut the bread into slices, then into 6-8 cubes per slice.  I like large, thick cubes.  Spread out on a cookie sheet and dry overnight.  When ready to assemble the dish:  heat the milk in a large saucepan until bubbles form on the sides.  Turn off the heat and add the chocolate, stirring to melt and combine.    In a separate bowl, whisk the yolks and sugar together.  While whisking, ladle in a scoop of the hot chocolate milk; whisk to combine and ladle in another scoop, again whisking to combine. Pour the egg mixture back into the saucepan and whisk all together.

Grease a 9x13 glass pan with butter.  Spread the bread cubes out as evenly as possible and scatter with the toasted chopped pecans.  Carefully pour the chocolate egg mixture over the cubes.  Take a large piece of wax paper and use that to gently press down on the bread helping it absorb the milk.  Allow to sit for an hour or two to fully absorb the liquid.    Bake at 350 for 45min - 1 hour, until top is dry and a knife inserted comes out clean.  While cooling, make the sauce.

For the caramel, combine the sugar and water in a clean saucepan and heat over high. Continue heating without stirring until the mixture turn a dark amber brown - about 5-6 minutes.  Pull pan off the heat and add the cream - careful! It might bubble.  Return to a low flame and stir until fully combined.  Remove from heat and whisk in the butter.  Serve warm sauce over the warm pudding.

Taco Filling Quesadillas

At the beginning of the week, I cook up 1-2 pounds of ground beef and drain it so I have it on hand in the fridge when I need a quick snack or meal.  Here's what I came up with for dinner tonight for the hubby:

1# ground beef, cooked and drained
1 pkg. favorite taco seasoning
1 wedge of Laughing Cow Queso Fresco & Chipotle Light cheese for every 2 quesadillas
2 small tortillas for every quesadilla
opt: shredded pepper jack cheese, cilantro, sliced green onions, FF or light sour cream, salsa or diced tomatoes, any other topping

To the drained beef add the taco seasoning and follow the directions on the packet.  On the bottom tortilla of each quesadilla, spread 1/2 a wedge of the Laughing Cow cheese.  Spray a pan with non-stick spray and heat over medium.  When hot, place the bottom tortilla cheese side up, then a few tablespoons of the seasoned beef, and if using: a sprinkle of shredded cheese, some chopped cilantro and green onions.  Cover with the top plain tortilla.  Cook until golden on the bottom and carefully flip.  I lift the quesadilla on the spatula, then flip the pan over and press the quesadilla into the pan and flip the whole thing back over.  Sounds complicated, but just get the thing flipped over without the beef falling out all over the place.

Cut in half or quarters and top with sour cream, salsa etc.    For my dinner, I put a 1/2 bag of dole butter lettuce and a diced plum tomato with some sliced scallions and cilantro on a plate.  I topped it with 1 cup of the taco mixture and 1/2 cup of cottage cheese.  Lots of protein and its delicious!  No need for dressing since the beef is spicy, the herbs add lots of flavor and the cottage cheese some moisture.

What's your favorite salad topping?

Garlic Ricotta Cream

Tonight was laid back since it was a pure protein day for me.  I did rosemary panko crusted pork tenderloin medallions with a Dijon mustard sauce for the hubby, along with baked beans and scallion mashed.  I had pork tenderloin slices dusted with rotisserie chicken seasoning, then topped with garlic ricotta cream.

Garlic Ricotta Cream
1 garlic clove
~8oz FF or low fat ricotta cheese
1/4 cup cottage cheese
1-2 Tbsp Parmesan cheese
pepper
assorted herbs, if on hand

Place all ingredients in the food processor and whiz until thoroughly combined.  If you don't have cottage cheese on had, use FF half and half to thin the mixture a little.  I did this with basil and it was delicious and a pretty shade of green on top of the pork.  This would make a great dip for crudites (cut up veggies) for a healthy alternative to traditional spinach and artichoke dip.  A thawed and squeezed dry package of chopped spinach would be great mixed in at the end by hand.

Leave your variations in a comment!

Creamy Zucchini

A great side dish to have with any grilled meat.  The recipe can easily be doubled to take with you to a potluck.  To keep it warm in a crockpot, add a little extra liquid - either water or some more half & half so that as it sits in the crockpot it doesn't get pasty.

4 zucchini, grated on a box grater or using the shredder attachment on your food processor

1-2 swirls EVOO

2 or 3 wedges laughing cow light cheese - the chipotle adds a smoky flavor - yum!  OR
2 oz light cream cheese

2 Tbsp - 1/4cup FF half and half

several shakes of Parmesan cheese

salt and pepper

Heat oil in a skillet over high heat until screaming hot. Add the zucchini and a large pinch of salt. The zucchini will give off a lot of water, so keep the flame up and stir a lot to help the water evaporate. Once the water cooks out, then the zucchini can start to saute. At this point you can lower the heat and cook until desired degree of softness. Add the wedges of cheese, the Parmesan cheese and 2 Tbsp of the FF half and half. Stir to melt the cheese. Add more half and half to thin if needed. Taste and adjust seasoning with salt and pepper. The leftovers are great the next day!

Chicken and Peppers in Tomato Sauce

4-6 boneless, skinless chicken thighs, cut into small pieces

2 red bell peppers, diced

4 garlic cloves (at least) either minced or grated on a microplane

2 swirls of EVOO

1 large can (28-32oz) crushed tomatoes

8oz can tomato sauce - I prefer Goya Spanish style tomato sauce

large handful fresh basil, chopped

1/4 cup grated Parmesan cheese

chili pepper flakes, if you like it spicy

salt and pepper

1/2 cup FF half and half

Swirl the EVOO 2x around the pan and allow to heat up over medium high heat. Add the bell peppers with a good pinch of salt and saute while dicing the chicken. Once peppers are lightly browned and getting soft, add in the chicken and the garlic. Saute until chicken is cooked and browned. Add the chili pepper flakes if using and saute 30 sec longer. Lower the heat and carefully add in the crushed tomatoes and the tomato sauce. Place a splatter shield over the pan, or a lid tipped so the steam can vent. Simmer over low heat for at least 30 min. Sauce should thicken. When ready to serve, stir in the FF half and half, Parmesan cheese and basil. Check for seasoning and add salt if needed.

Meatloaf Pie with Basil Ricotta Filling

For the meatloaf:
1 - 1.5# ground beef
1/2 onion, finely diced
2 garlic cloves, finely minced or grated on a microplane
1/2 jalapeno, finely minced
1/4 cup oat bran
1/4 cup skim milk
several dashes worcestershire sauce
1/4 cup parmesan cheese
2 eggs
several grinds of black pepper
1-2 tsp Italian seasoning

For the Basil Ricotta Filling:
3 oz FF cream cheese
1/2 of a 15oz container FF/light/low fat ricotta cheese ( I LOVE Sorrento Low Fat)
1/4 cup parmesan cheese
1 egg
1 large handful fresh basil leaves
1 tsp. fresh ground black pepper

In a large bowl, mix the oat bran, milk, eggs, worcestershire and parmesan cheese. Allow the oat bran to absorb the milk. Mix in the onion, garlic, jalapeno, black pepper and Italian seasoning. Gently incorporate the ground beef into the mixture by hand. You don't want to be too aggressive, or the meatloaf will be dense.

Into a pie pan, pat about 1/2 - 2/3 of the mixture into the bottom. Build up the edges of the "crust" with the remaining meat. You should have a well in the center of the pie pan.

In a food processor, place the filling ingredients and mix until evenly blended. Scrape the mixture into the middle of the pie pan. Bake at 350 until the edges are browned and the center puffed up. Allow to cool for a few minutes before slicing into wedges.